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Victoria Sponge Sandwich

This is a classic tea time favorite that the whole family enjoy.

Serves 12
200g (7oz) butter or dairy-free spread, if you want the cake to be dairy free
200g (7oz) caster sugar or light muscovado sugar
4 small or 3 medium eggs
200g (7oz) gluten and wheat-free white self-raising flour blend
sieved or seedless raspberry or other good jam
1tsp icing sugar

Preparation and cooking times
Prep.10 mins and 40 mins to cook, 20 mins to cool

Cream the butter and sugar together until light and fluffy. Whisk in one egg with a tablespoon of flour.

Slowly add the remaining egg and then fold in the remaining flour.

Butter a 20cm (8 inch) loose bottomed cake tin and line with oiled greaseproof paper or baking parchment.

Spoon in the cake mixture, tap the tin on the work surface gently and flatten the top.

Bake for 40 minutes at 180C/350F/Gas mark 4. Remove from the oven and allow to cool for a few minutes before removing to a wire rack to cool completely.

When the cake is completely cold, cut in half horizontally and spread a generous layer of jam on the bottom half. Replace the top half carefully and dust with icing sugar.

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The Oh My Goodness Chocolate & Pear Cake

85g butter, plus 1 tbsp extra for tin
85g golden caster sugar, plus extra for tin
85g gluten-free dark chocolate, broken into pieces
1 tbsp brandy
3 eggs, separated
85g hazelnuts, toasted and ground in a food processor
4 very ripe pears, peeled, halved and cored
Icing sugar, for dusting

Preparation and cooking times
Prep 20 mins. Cook 40 mins

Gently melt the chocolate in a bowl over a pan of hot water. Do not get any water into the chocolate. As soon as all the chocolate is melted, remove from the heat.

Stir in the brandy and set aside to cool.

Whisk the egg yolks in a clean bowl until they turn pale and then slowly add the sugar, continuing to whisk until the mixture thickens. Gently fold into the chocolate with the hazelnuts.

In another clean bowl, and with a clean whisk, beat the egg whites to the soft peak stage. Do not beat until they are too firm or they will be difficult to combine with the chocolate.

Take one tablespoon of the egg whites and stir it into the chocolate to loosen, then slowly fold the rest of the egg whites in, half at a time.

Pour the mixture into a 25cm (10-inch) loose bottomed tin that you have previously brushed with butter, lined with baking parchment, buttered the parchment and then coated inside with tbsp of caster sugar.

Arrange the pears, cut side down around the top of the mixture.

Bake for 40 minutes at 180C/fan 160C/gas 4 until the pears are soft and the cake is cooked right through.

Cool in the tin for a few minutes and then transfer to a wire rack to cool completely.

Dust with icing sugar and serve with thick cream.

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Tasty Tea Scones

Makes 10
250g) gluten free white flour
2 x 5ml sp (2tsp) baking powder, gluten free
25g (1oz) caster sugar
50g (2oz) butter
1 medium egg, beaten
3-4 x 15ml sp (3 – 4 tbsp) milk

Preparation and cooking times
Prep. 10 mins. Cook 10-12 mins


In a bowl mix together the dry ingredients. Chop the butter and add to the bowl. With cold hands, rub the butter into the flour to form fine breadcrumbs.

Add the egg and just enough of the milk to make a soft, but not sticky, dough.

Knead for 30 seconds on a floured surface.

Roll out to 1.5cm (three-quarters of an inch) thick and then using a cookie cutter cut into 5cm (2 inch) discs.

Bake on a greased baking tray at 180C/350F/Gas mark 4 for 10 minutes or until golden brown and well risen.

Serve hot with lashings of cream and strawberry jam.

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